It has been a while since my last post, but in this new year, I am vowing to get in shape both physically and spiritually in my relationship with God. And, as I commit to make the most out of 2013, in my quiet time this morning, I came across a quote from Marcel Proust, a French novelist –
The real voyage of discovery lies not in seeking new landscapes, but in seeing with new eyes.
The contentment in our journeys is truly not about seeking earthly happiness, the peace and joy of our journeys truly comes from seeing our days through new eyes, the eyes of Christ.
For some of us this may mean that today, we simply ask God to reopen our eyes to Him, to His ways. For others, this may mean that we need to take the first step into a relationship with Christ.
No matter the case, we cannot find true contentment and peace without looking with Christ-like eyes.
This recipe has been a favorite of mine since it was first introduced to me by an amazing lady that became second family to Nathan & I during our tenure in Fulton, Missouri. I will forever remember the first time I had the fabulous dish – we were moving into our first home when Donna stopped by with the special delivery. I never think about sending dinner during moving time, but it was a great treat.
I love sharing this dish with friends when they bring home a new baby, so I recently shared it with Cory & Aleshia Edwards. I felt really super cool when Aleisha said that Cory would love to have the Baked Spaghetti that I made for them when their first son, Cole was born. There are very few people in this world that actually request a dish from me, so that must mean that this recipe is fabulous.
Actually, I can only think of one other thing that ever gets requested – Chex Mix (a request from dad and the only thing that I can actually make better than mom).
1 medium chopped onion (I only use 1/4 to 1/2) ½ teaspoon pepper
2 lbs ground beef, browned and drained ½ teaspoon garlic salt
2 Tablespoons butter 12 oz angel hair spaghetti, cooked and drained
1 (8oz) can drained sliced mushrooms 2 cups shredded monterey jack cheese
1 can drained sliced ripe olives (black) 1 can condensed cream of mushroom soup
2 teaspoons dried oregano ¼ cup water
1 teaspoon salt ½ cup parmesan cheese (I use fresh)
1 large chopped green pepper (I only use 1/4 to 1/2)
In a large skillet, sauté onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, oregano, salt, pepper, and garlic salt. Add cooked beef. Simmer uncovered for 10 minutes.
Place half the spaghetti in a buttered 9×13 (or larger is better) baking dish. Top with half of the beef/veggie mixture. Sprinkle with half of chesse mixtures. Repeat layers. Of course, the more cheese, the better. This last time, I actually used the nacho taco mix of cheese instead of just monterey jack.
Mix soup and water until smooth. Pour over the casserole. Sprinkle with the parmesan cheese.
Bake uncovered at 350 for 45 minutes or until bubble around the edges. It makes A LOT, so it would be a great idea to bake half and freeze the rest for another day.
Freezes great! Just bake for 1 hour instead of 45 min! Enjoy! =)
Special thanks to Amanda Roselius for sending me this recipe!
If you know my husband, you know that he is hard to please in the kitchen. He is always grateful and is truly happy with just a bowl of cereal or a pop tart for dinner, but he is not one to branch out, so when he came home tonight to hear me say that I was trying out a new recipe, he was not excited. Being that my last two Pinterest recipes were epic failures, he definitely was not looking forward to yet another one! And, honestly I was a bit worried that the third time would not be the charm.
We sat down for dinner, I only gave him 3 puffs, everyone was eating, and Nathan returned for more! Ding, ding!!! It was a success, an easy success at that! You should try the recipe: